Ingredients
12 Arnott’s Butternut Snap Cookies
1⁄2 cup raspberry jam
250g packet vanilla and raspberry marshmallows
100g dark cooking chocolate, melted
CUPCAKES
2 eggs, at room temperature
1 cup brown sugar, firmly packed
100g dark cooking chocolate, melted and cooled
1⁄2 cup milk
1/3 cup vegetable oil
11⁄2 cups plain flour
1⁄4 cup cocoa powder
1 tsp bicarbonate of soda
Method
-
Line a 12-hole muffin pan (1/3-cup capacity) with large paper cases.
-
Place half the biscuits around the outside of a microwave-safe dinner plate. Microwave on high for about 40 seconds, or until softened. Immediately press one biscuit into base of each case. Repeat with remaining biscuits.
-
To make cupcakes, beat eggs and sugar with an electric mixer until pale and creamy. Gradually beat in cooled chocolate until well mixed. Transfer to a large bowl.
-
In two batches, add milk, oil and combined sifted flour, cocoa and soda, whisking until smooth. Divide evenly among cases.
-
Cook in a moderate oven (180C) for about 25 minutes, or until cakes spring back when lightly touched. Remove from oven. Stand for 5 minutes. Transfer to a wire rack to cool.
-
Just before serving, cut a shallow circle from the top of each cake, leaving a 1cm border. Discard cake circles. Fill each hole with 2 tsps jam. Top each cupcake with three marshmallows. Place cakes on a large oven tray.
-
Place in a very hot oven (240C) for about 3 minutes, or until marshmallows are lightly golden. Remove from oven. Drizzle with chocolate. Serve immediately.
-
TIP: You will need 36 marshmallows for this recipe. Cupcakes can be cooked up to one day ahead. Store in an airtight container. Fill with jam and marshmallows just before serving.
